I have been putting away this Gobi Paratha Recipe post for the longest time possible. I made these Gobi Paratha over a month back and took step by step pictures. I was too lazy to edit and upload and post so kept picking the simple recipes to post. Today I had to share this with you because I tried making layered gobi paratha in a different way and it was so much better than the traditional method of making the paratha, addng the filling, bringing the edges together and rolling it out again before cooking it on the tawa. I have given the shots of the usual method below. More Paratha Recipes on Edible Garden!
Now for the different method I tried, you have to endure the whole post 😀
Recipe for Gobi Paratha Filling
How to Make Gobi Paratha Filling:
Make lime-sized balls and divide each ball into two, like below. Now, for all those smart ones who ask “why can’t we just make smaller balls instead of making a big one and dividing into two?” the answer is: we need the two halves to be of the same size because we are going to roll out the halves and then superimpose them with the filling in between.
INGREDIENTS:
INSTRUCTIONS
Let’s start with 1 cup minced cauliflower or gobi. Make it as tiny as possible. Like this.
I recently got a Philips chopper/blender/whisk set and used the chopper blade to get it minced. Its super quick and I use this for pretty much all my chopping now.
Recipe for Gobi Paratha Filling
Minced cauliflower – 1 cup
Onion – 1/4 cup, minced
Garam masala – 1 tsp
Cumin / jeera – 1/2 tsp
Red chilli powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp (optional)
Oil – 2 tsp
Salt – to taste
How to Make Gobi Paratha Filling:
Heat oil, add the jeera and when it starts spluttering, add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder. Mix well with salt for a few seconds. Then add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
It should like this at the end. I added some crumbled paneer for good measure. You can add some chopped coriander leaves as well. I just didn’t have any.
Make lime-sized balls and divide each ball into two, like below. Now, for all those smart ones who ask “why can’t we just make smaller balls instead of making a big one and dividing into two?” the answer is: we need the two halves to be of the same size because we are going to roll out the halves and then superimpose them with the filling in between.
Ok let me show you that. Let’s start with halving each lime-sized dough ball.
Step by Step Pictures for Making Gobi Paratha:
Then roll out each half. I know this is not a perfect circle. I like it this way.
Ok I admit, I can’t ever get a perfect circle. You caught me. I forgot this is why I never take step-by-step pics while making rotis or parathas. Well, too late now. Damn!
Once both the halves are rolled out, spread some prepared filling on one half..
and super-impose it with the other half. Like so.
I know I haven’t done a perfect job of super-imposing either but I am going to ask you to stop finding fault if you genuinely want to learn how to make gobi parathas. Great gobi parathas!
I should probably hook up some studio lights in my kitchen. I so wanted to show off how well they fluffed. Anyway..
See how lovely the filling looks inside once they are done? I didn’t add any extra oil while cooking. The filling gives out some and that was enough for me. If you want, go ahead and indulge by dabbing the cooked parathas with some butter while they are still hot.
Here is the recipe with measurements again in case it was lost up there among all those pictures.
Gobi Paratha Recipe
INGREDIENTS:
For the dough:
3 cups atta/whole wheat flour
1 cup and a bit more water
Salt
Mix in the salt and add water little by little to the atta to make a firm dough. Let it rest for about 30 minutes.
For the filling:
Minced cauliflower – 1 cup
Onion – 1/4 cup, minced
Garam masala – 1 tsp
Cumin / jeera – 1/2 tsp
Red chilli powder – 1/2 tsp
Ginger garlic paste – 1/2 tsp (optional)
Oil – 2 tsp
Salt – to taste
INSTRUCTIONS
Heat oil, add the jeera and when it starts spluttering, add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder. Mix well with salt for a few seconds. Then add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Hey Nags,
Thanks a lot for this. Any idea if we find it in USA? or in india with 110V. Also do you use any Food Processor which is good…or daily basis for chopping? I live in the USA and I am looking for something like that to make chopping easier so I get more time to actually try elaborate dishes. Would be great if you could add to the MMKT section, food processor, mixer-grinder, etc all the products you use with pictures, since I am still new to setting up a kitchen and would love to get ideas from you..
i also really like the humor in ur blogs… looking forward to more interesting recipes – Like maybe Rasam,Sambar, coconut chutneys,spring rolls etc…not sure if i missed them
WIll keep following ur blog and trying stuff…
Hi ,
I have started following this blog a few weeks ago…and made a few things listed here, loved them all – gobi manchurian, dal makhani, paneer rolls etc…. love the detailed steps and the pictures. Please do post more veggies with gravy that we can try out.
Also I am really curious what kind of chopper this is, I have been looking for one, please could you post a link to it….. Also is it only good for very fine chopping or all types of chopping?
thanks again,please keep the posts coming.
Hello SM, thank you so much for the kind words. I use a Philips hand blender that comes with a whisk and chopper. You can follow this link to see it: http://www.myacegifts.com/product_info.php?products_id=514&osCsid=4c374ec444d0d4312a55ababd8c7de36
Wow, this really took an effort no? Its visible. Great job!
Slurp!!! I love Gobi Parathas. I made one too, is in the draft but the usual way of stuffing. This one is easier, layering betn chapatis. Photos are gorgeous, specially the last one.
Enjoy the weekend, hugs! 🙂
Great idea Nags..stuffed parathas are a nightmare for me since 99% of the time,the filling sort of comes out while rolling-not a pretty sight.I succeeded only once while making stuffed paneer parathas,but paneer is much more easier since it blends in.Love gobi paratha with cool cucumber raita and pickle.Shall try out your easier version soon!!
Those parathas look delicious. Great pictorial. I refrain from making parathas because of all the work that goes in and the end result is never what I expect it to be. But your superimposing method looks easy enough to try. Have a great weekend.
Lovely parathas..Looks yummy..Even i try the same method, layering between two rotis..Your step by step pictorial explanation is much appreciated Nags.
Nice parathas! Your writing style these days reminds me a lot of The Pioneer Woman.:)
Nanma – Using pestle and mortar for cauliflower may not mince it uniformly. In fact, I haven't tried it except for spices and ginger-garlic so you could give it a shot. Otherwise, just chop finely by hand, that should work too 🙂
Wandering – yes adding milk to chapati dough works wonders, i have tried it, though its not the usual way I make it. I use the potli method too but somehow prefer this method because of the way it fluffs and also is much softer 🙂